The Lewis College

Magsaysay St., Cogon, Sorsogon City

S.Y. 2016 2017

Project
In

Technology
and
Livelihood
Education
Submitted to:
Ms. Catherine D. Duazo
Subject Teacher; Adviser

Submitted by:
Raden D. Frago
Grade VII Honesty

CLASSIFICATION OF BAKING TOOLS AND

EQUIPMENT
OVENS
Convection Ovens - a cooking device that heats food by the
circulation of hot air.
Rotary Ovens - An oven which uses a mechanical
means to move food through a large heated
compartment. The rotary oven uses a merry-goround type method to rotate a rack or series of
racks around a vertical axis on which baked or
roasting items are place.
Deck or Cabinet Ovens - A distinct difference
between deck ovens and convection ovens is the way in
which heat is transferred to the product being baked. Deck
ovens use conduction heat to bake products. Conduction
heating is a process in which heat travels directly from a
hot stone or deck, to the loaf of bread or sheet pan being
baked.
Microwave Ovens - an oven that uses microwaves to cook
or heat food.

OTHER BAKING EQUIPMENT

Bread Toaster - an electrical device for making toast.
Double Broiler - a cooking utensil consisting of two
saucepans fitting together so that the contents of the upper
can be cooked or heated by boiling water in the lower.
Dutch oven - a large metal box serving as a simple oven,
heated by being placed under or next to hot coals.

PREPARATORY TOOLS
Flour Sifter - a sifter is used to separate and break up
clumps in dry ingredients such as flour, as well as to aerate
and combine them. A strainer is a form of sieve used to
separate solids from liquid.
Grater - a device having a surface covered with holes
edged by slightly raised cutting edges, used for grating
cheese and other foods.
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 Pastry Brush - also known as a basting brush, is

a cooking utensil used to spread butter, oil or glaze on
food. Traditional pastry brushes are made with natural
bristles or a plastic or nylon fiber similar to a paint brush,
while modern kitchen brushes may have silicone bristles.
Spatula - an implement with a broad, flat, blunt blade, used
for mixing and spreading things, especially in cooking and
painting.
Rolling Pin - a cylinder rolled over pastry or dough to
flatten or shape it.
Pastry Cloth - A canvas cloth used as a surface for rolling
out pastry dough. Flour is rubbed into the fibers to make it
nonstick. It needs to be washed thoroughly after use.
Pastry Tips - Pastry tips fit on a pastry bag and are used to
decorate cakes and cookies with frosting. These tips come
in so many different shapes and sizes, it can be difficult to
decide which ones you need.
Utility Tray is used to hold ingredients together.

MEASURING TOOLS
Measuring Cups - a cup marked in graded amounts, used
for measuring ingredients in cooking.
Measuring Spoons - A measuring spoon is a spoon used
to measure an amount of an ingredient, either liquid or dry,
when cooking. Measuring spoons may be made of plastic,
metal, and other materials. They are available in many
sizes, including teaspoon and tablespoon.
Measuring
Scales
Spring
balances
or
spring scales measure weight(force) by balancing the force
due to gravity against the force on a spring, whereas a
balance or pair of scales using a balance beam compares
masses by balancing the weight due to the mass of an
object against the weight of a known mass or masses.
Measuring Cup for Liquid - or measuring jug is a kitchen
utensil used primarily to measure the volume of liquid or
bulk solid cooking ingredients such as flour and sugar,
especially for volumes from about 50 mL (2 fl oz) upwards.
Timer is used in timing baked products, the rising of
yeast and to check the doneness of cakes.
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 Wire Whisk is used to beat or whip egg whites or cream.

Cake decorator is used in decorating or designing cake and
other pastry products.
Cookie Press used to mold and shape cookies.

MIXING TOOLS
Mixing Bowls - is a bowl used for mixing of ingredients.
Wooden Spoon - is also called mixing spoon which comes
in various sizes suitable for different types of mixing.
Rubber Scraper - is a tool that is commonly used in
cooking. It is has a broad, flat and usually
flexible rubber blade that is used for blending food or
removing it from cooking vessels such as pans, bowls, or
cans. Rubber spatulas are available in a wide variety of
shapes, sizes, and colors.
Electric Hand Mixer - A mixer is a kitchen utensil which
uses a gear-driven mechanism to rotate a set of beaters in
a bowl containing the food to be prepared. It automates the
repetitive tasks of stirring, whisking or beating. When the
beaters are replaced by a dough hook, a mixer may also be
used to knead.
Rotary Egg Beater a culinary utensil or device, as an
eggbeater, with one or more sets of rotary blades for
beating, whipping, mixing, etc.

CUTTING TOOLS
Pastry Blender - or pastry cutter is a kitchen tool used to
mix a hard (solid) fat into flour in order to make pastries.
The tool is usually made of narrow metal strips or wires
attached to a handle, and are used by pressing down on
the items to be mixed (known as "cutting in").
Pastry Wheel - A kitchen utensil used for cutting
pastry dough as it is being formed and prepared for
baking. This tool can consist of a single wheel or
two small wheels that are wooden or metal
(stainless steel or zinc alloy), attached to a handle.
One wheel has a straight edge for scoring, marking,
and straight cutting the dough. The second wheel
has a fluted edge to create patterned edges for a
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decorative appearance when cutting folded pastries,

lattice pie and pastry strips, pasta, lasagna, ravioli,
pizza, biscuit crackers, or other similar baked items.
Biscuit and Doughnut Cutter - is a special hand-held and
operated cutting tool that cuts out a circle, and then a small
circle at the centre of that circle.
Kitchen Shears are used to slice rolls and delicate
cakes.
Chopping Board - is a durable board on which to place
material for cutting. The kitchen cutting board is commonly
used in preparing food; other types exist for cutting raw
materials such as leather or plastic. Kitchen cutting
boards are often made of wood or plastic and come in
various widths and sizes.
Paring Knife - a small knife used mainly for peeling fruits
and vegetables.
Mortar and Pestle is used to pound or ground
ingredients.

BAKING PANS
Tube Center Pan - A round pan with a hollow projection in
the middle, used for baking or molding foods in the shape
of a ring.
Muffin Pan - a pan with cylindrical indentations used for
baking cupcakes or muffins.
Cake Pans - commonly found in every kitchen. Cake
pans can be round, square or rectangular and are available
in several sizes. Probably the most popular is the 9 x 13 x 2
inch rectangular cake pan that is used to bake cakes, bars,
and savory dishes, such as lasagna.
Jelly Roll Pan - (typically 10 by 15 inches) is simply a
smaller version of a rimmed baking sheet (about 12 by 18
inches). When it comes to equipping your kitchen, baking
sheets are more versatile. You can use one to roast a large
batch of vegetables, bake a dozen or more cookies, or
even make a large sheet cake.
Bundt Pan - generally has fluted or grooved sides, but its
most defining design element is the central tube or

"chimney" which leaves a cylindrical hole through the

center of the cake.
Custard Cup - a heat-resistant cup of porcelain or glass in
which an individual custard is baked.
Griddle Pans - a frying pan with a handle and a slightly
raised edge, for cooking pancakes, bacon, etc., over direct
heat.
Popover Pans - is a light, hollow roll made from an egg
batter similar to that of Yorkshire pudding, typically baked in
muffin tins or dedicated popover pans, which have straightwalled sides rather than angled.
Baking Sheets - a metal tray on which food may be cooked
in an oven.
Loaf Pan - is a kitchen utensil in the form of a container in
which bread is baked. Its function is to shape bread while it
is rising during baking. The most common shape of
the bread pan is the loaf, or narrow rectangle, a convenient
form which enables uniform slicing.